COCOA FROSTING RECIPE

COCOA FROSTING RECIPE

COCOA FROSTING 4 teaspoonfuls of Cocoa, 2 tablespoonfuls of cold water, 3 tablespoonfuls of hot water, ½ a teaspoonful of vanilla, About 1 ¾ cups of confectioners' sugar. Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps. If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer. This frosting never cracks as an egg frosting, but is hard enough to cut nicely.